|Roasts (Master Chefs)|
|by Janeen Sarlin|
This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes.
Results 71 - 80 of 116 for Boneless Chuck Pot Roast
Fry bacon in ... set aside. Sprinkle roast with lemon pepper. ... sprinkle with bacon. Skim fat from pan drippings. Serve roast with pan drippings. Serves 8.
Brown roast in hot oil. ... Cook 2 hours. Add veggies, cover and cook 30 minutes. Combine flour and 1/2 cup water. Add to drippings and stir constantly.
Preheat oven to ... enough to enclose roast. Place roast ... and close, turn up edges so package won't leak. Bake 1 hour to every pound or until tender.
Brown roast slowly in hot ... tightly and simmer 2 hours or until fork tender. Remove to platter. Skim off fat from sauce and spoon remaining sauce over meat.
Combine first 6 ... shallow container; add roast, turning to ... stirring constantly, until thickened and bubbly. Serve gravy with roast. Serves 8 to 10.
Rub meat with mixture of salt, chili powder and paprika. Place in preheated casserole, one where the meat just fits so the sauce covers it pretty ...
Place meat in marinade (first 6 ingredients) in plastic bag overnight in refrigerator. Remove, pat dry. Flour meat and brown in oil. Add beef, ...
Scrape meat to remove any pulverized bone left from cutting the meat. Pierce all over with fork. Place meat into a shallow glass dish. Combine ...
Trim excess fat. In large heavy pan, brown meat in shortening. D rain off fat. Add soup and ketchup. Cover; cook over low heat for 1 1/2 hours. Stir ...
Sprinkle roast with pepper, dredge ... Stir into liquid. Cook stirring constantly until smooth and thick. Serve over meat and vegetables. 6 to 8 servings.
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